Apple-Pumpkin-Pecan Pie

This is the ultimate holiday pie for those who love apple, pumpkin and pecan pie equally. There's no need to choose! This genius creation boasts a gooey pecan bottom, a sweet-and-tart apple edge and a creamy pumpkin center. Make it the day before and refrigerate overnight; serve at room temperature or chilled.

Bobby's Throwdown Pumpkin Pie

To make his pie worthy of a Throwdown, Bobby Flay uses fresh vanilla in the filling, and tops the pie with a bourbon-maple whipped cream. Freeze extra filling, or make a double batch to fill three pie shells.

Apple Pie

This classic apple pie is a great dessert to make ahead. You can freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. When ready to bake, unwrap the pie, brush it with egg and sprinkle with sugar.

Bourbon and Chocolate Pecan Pie

This pie recipe is one of Tyler's favorites, and it starts with a flaky, ground pecan crust. The filling is just as simple as it is rich: unsweetened chocolate, bourbon and vanilla come together to form an Old-World Southern classic.

Pumpkin Pie - Slimmed

Ensure easy serving by spraying the pie tin with vegetable cooking spray instead of butter. You can also keep the calorie count low by topping each slice with 2 tablespoons fat-free frozen vanilla yogurt.

Barefoot Contessa's Deep-Dish Apple Pie

Ina Garten uses Granny Smith apples to make this classic apple pie. For her perfect pie crust she uses both shortening and butter; you get flakiness from the shortening and rich flavor from the butter.

Alton's Sweet Potato Pie

Don't think of this as a sweet potato pie. Alton Brown says to think of it as the best pumpkin pie you'll ever make. The difference? Fresh sweet potatoes are much easier to chop up and cook than fresh pumpkins.

Pumpkin Pie

Alton plays up the sweet-spicy autumnal flavor of a traditional pumpkin pie by baking a ginger snap crust. For the filling, he likes to prepare his own pumpkin puree, which includes a baking pumpkin, half-and-half, dark brown sugar and freshly grated nutmeg.

Pumpkin Pie

This recipe from Food Network Kitchen makes it easy to prepare pumpkin pie from scratch. Start by blind baking a flaky, buttery crust. Then, pour in the spicy pumpkin filling before returning it to the oven until set and fragrant.

Vegan Pumpkin Pie

Thanks to a few flavorful stand-ins, your guests won't believe they're having a vegan pie. Unrefined coconut oil provides a flaky, buttery texture for the crust, and silken tofu lends creaminess to the filling.

Deep-Dish Vegan Apple Pie

Extra virgin coconut oil is a great substitute for butter in both the pie dough and the apple filling to make this all-American fruit pie vegan friendly. Try using a mix of apples for the filling: Golden Delicious keep their shape and are a nice contrast to the soft McIntoshes, and the Granny Smiths give a nice tartness.

Vegan Pie Dough

Unrefined virgin or extra virgin coconut oil gives this pie dough the same flakiness that butter does. Plus, it's more forgiving to work with: You don't have to worry about it getting too soft or melting while you're rolling out your crust.